Oatmeal Raisin Cookies
Dry Ingredients:
1 & 1/2 cup rolled oats
2 & 1/4 cups all-purpose flour
1 & 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
Wet Ingredients:
1 & 1/4 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 & 1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
Post-Mixing Ingredients:
1 & 1/2 cups Golden Raisins
1 & 1/2 cups Regular Raisins
1 cup Heath Bits O’ Brickle
2/3 cups almond slices
Directions:
Add water in a bowl or cup and soak the raisins until time to add them into the dough. Melt the butter in a separate large mixing bowl. Add eggs, sugars, vanilla, and lemon juice. Mix in baking soda, salt, and cinnamon.
Grind oats and almonds in a food processor or blender until fine. Add this to the mixture and stir until uniform.
Stir in the heath bits. Add flour 1/2 cup at a time and mix until the mixture is uniform. Lastly, mix in the raisins.
For the best results, chill the dough overnight in the refrigerator before baking the cookies.
Use a tablespoon to make 1/2" thick, half-dollar sized cookie dough discs. Place onto an ungreased cookie sheet in four (4) rows of three (3). Bake in a 350°F oven for 15 minutes or until cookies are light brown and soft in the middle. Allow to cool about 10 minutes, then store in a sealed container to keep soft.
Makes around 60 cookies.